Recipe: Coconut Panna Cotta

This week we’ll be sharing our final Sarah Graham Food Safari recipe, and obviously we’ve kept the best for last. Below you’ll find a recipe for a gorgeous coconut panna cotta, served with a lime and ginger syrup.

Coconut Panna Cotta

Serves: 4

Preparation time: 10 minutes

Cooling time: 3 hours

Ingredients:

For the panna cotta:

1 Tbsp caster sugar

400 cream

400ml coconut milk

1 vanilla pod, halved lengthways

1 tsp coconut essence

3 gelatine leaves, soaked in room temperature water (use 4 gelatine leaves for a firmer set and if wanting to turn out the puddings)

For the lime and ginger syrup:

1 thumb-sized piece of ginger, thinly sliced

¼ cup lime juice

¼ cup sugar or honey (or more to taste)

¼ cup water

Recipe:

Place the sugar, cream, coconut milk and vanilla pod into a small saucepan over medium heat, stir gently until the sugar dissolves, 2-3 minutes. Bring to a simmer, then remove from the heat, add in the coconut essence, stir through and set aside.

Meanwhile, soak the gelatine leaves in cold water until soft. Remove the vanilla pod with a slotted spoon and discard. Then gently wring out any excess water from the gelatine, and add it to the cream mixture, stirring until dissolved.

Divide the mixture between 4 ramekins and chill for 2-3 hours until set, then serve with a drizzle of syrup.

For the syrup: Simmer all ingredients together for 15 minutes, or until it has reduced and thickened slightly. Strain and set aside.